Chicken Tetrazzini, Easy Casserole Recipe

I love that I can mix it up and bake it all in one pan for easy clean-up. And it freezes like a dream, so it’s great for meal prep and making ahead.

You might expect that this vintage casserole recipe originated in Italy, but it was actually created by an American hotel chef who named it after a visiting Italian singer, Luisa Tetrazzini.

Even though you probably won’t ever be served this yummy casserole on a trip to Italy, it’s still a delicious nod to some familiar Italian-American flavors.

The original recipe emerged in the early 1900s, but Chicken Tetrazzini experienced its heyday in the United States in the 1950s and 1960s, when canned convenience foods were gaining popularity and casseroles were king.

Ingredient Info and Tips

Pasta:

Traditionally, chicken tetrazzini is made with spaghetti noodles. You can choose any shape your family prefers or that you have on hand in the pantry.

I tend to break the spaghetti in half as I add it to the boiling water. I find the noodles are easier to stir into the casserole later if they’re shorter.

This recipe works with any brand of spaghetti. I’ve used both Great Value Spaghetti _{[affiliate link]} and Jovial Brown Rice Gluten Free Noodles with great success. Buy Jovial gluten-free spaghetti at your local grocery store or online at (Amazon) or (Walmart) _{[affiliate links]}.

Precooked Chicken:

I used chicken breasts from my freezer, but precooked chicken thighs or any leftover chicken you have on hand will also be scrumptious in this recipe. You can even grab a rotisserie chicken at the store and shred or chop the meat to use. Give yourself some grace and use what you already have or what is readily available to you.

If you’re curious about meal-prepping precooked chicken for your freezer, I have several recipes to help you get started. Be sure to check out:

• Slow Cooker Chicken Breasts, the Juicy Secret
• Perfect Baked Chicken Breasts : Easy, Delicious & Quick
• Easy Southwest Chicken Recipe, Juicy and Tender

Cream of … Soup:

I used one can of cream of chicken soup and one can of cream of mushroom soup in my recipe. Cream of celery would also work well. Choose your family’s favorite cream soup flavor or use what’s already in your pantry. If you prefer to make your own “Cream of” soup that also works in this casserole recipe. Here is my cream of chicken soup recipe with instructions for variations using all-purpose regular flour, gluten-free flour or cornstarch.

Sour Cream:

If you don’t have sour cream, you could substitute some Greek yogurt. I don’t recommend low-fat dairy in this recipe as it tends to have a higher water content and may dilute your casserole, leaving it more soupy than creamy.

Bouillon:

If you’ve been visiting this blog for a while, you’re likely already familiar with my vegan versions of chicken bouillon and beef bouillon. I prefer their all-natural, gluten-free and lower-sodium ingredients when I’m cooking, but you should choose the bouillon you are most familiar with and that your family likes the taste of. Add it in small amounts at a time. Taste. Then add more as needed, tasting as you go to get the right amount for your particular brand.

Italian Seasoning:

You can make your own Italian seasoning blend if you have all the herbs on hand individually. I personally feel like the Great Value Italian Seasoning _{[affiliate link]} blend at Walmart is an excellent combination, and it’s so inexpensive. It’s a delicious blend of marjoram, oregano, thyme, rosemary, savory, basil and sage. In our area, it’s affordably priced at $1.24 for the bottle.

Cheese:

I use mostly Mozzarella in this recipe for its great meltability, but I also mix in some Sharp Cheddar for color and added flavor. In my opinion, Swiss cheese, Gruyere, Colby Jack, Monterey Jack and Parmesan cheese in any variety of combinations would all be delicious in this Chicken Tetrazzini recipe. Substitute what you already have on hand or buy what your family enjoys most.

For the best flavor and meltability, I also highly recommend grating your own cheese.

Tools You’ll Need to Make This Recipe

Large Oven-Proof Skillet with a Lid, a Dutch Oven or a 9×13 cake pan: I used my Staub 12″ enameled skillet _{[affiliate link]} (Technically it’s called a braiser.) It is extra deep (3-inches), so I can actually boil the pasta and assemble the entire casserole right in the pan. I won’t lie. It’s a pricey pan that I saved for a long time to be able to add to my collection. You can definitely use a more affordable pan.

Any oven-proof Dutch oven _{[affiliate link]} or pot with a lid will be great for making this recipe. It needs to be deep enough to boil pasta and large enough to hold the entire chicken tetrazzini casserole.

If you don’t think you have a pot that can withstand oven heat, simply boil the pasta separately and then assemble the casserole in a 9×13 baking pan, either ceramic or metal, _{[affiliate links]} and cover it tightly with foil before baking.

Can Opener: I like a simple handheld can opener. If your canned soup doesn’t have pull-tops you’ll need one. This can opener _{[affiliate link]} is the one I use daily, and it does a good job.

Spoonula: I use this fantastic set of silicone spatulas _{[affiliate link]} for mixing, for stirring on the stove and scraping bowls or the sides of cream of soup cans. It’s an inexpensive and durable set that gets used daily.

Cheese Grater: This grater _{[affiliate link]} is light years ahead of my box grater and offers different shredding and slicing options. It fastens securely to my counter, so no slipping and sliding, and it’s easy to use. Top rack dishwasher safe and durable. I love it!

How to Make My Chicken Tetrazzini Recipe

1. Boil your pasta according to package instructions using the oven-safe skillet or pot you will be using for the casserole.
2. Reserve 1 cup of pasta water and set aside. Then drain your pasta in a colander.
3. Stir together the sauce while your pasta drains. Add the cream soups, sour cream, 3/4 cup of reserved pasta water, and Italian seasoning to the pan in which you boiled the pasta. Stir them into a creamy sauce over medium-low heat.

4. Stir 1 1/2 cups of the Mozzarella and 2/3 cup of the Extra Sharp Cheddar into the sauce and continue to stir until melted. Shut off the heat.
5. Add the chicken and the drained pasta to the cheesy sauce. Stir to evenly distribute the sauce and coat all the chicken and pasta.
6. Sprinkle the top of the chicken tetrazzini casserole with the remaining cheese. Cover with a lid or foil.
7. Bake covered for 15 to 20 minutes at 400°, until the chicken is hot, the cheese is melted and the casserole is bubbly around the edges.
8. Serve with a salad or green vegetable.